Aztec Enchiladas

Photo: flickr user jeffk

Ingredients

7 Eggs

2 tablespoons Skim milk

1 tablespoon Chicken stock

1 cup Corn

1/4 teaspoon Chili powder

4 Corn tortillas

1 Sweet red pepper rings

1 Parsley sprigs

Preparation

Beat the eggs, whisk in milk. Heat stock in large skillet and add the corn.

Cook 2 to 3 minutes. Stir in the eggs and sprinkle with chili powder. Cook over low-medium heat, stirring occasionally, until the eggs are set. Place one-fourth of mixture on each tortilla. Serve garnished with pepper rings and parsley sprigs, if desired.